 Hey everyone, today we're making kombucha marinated chicken kebabs with some zucchini bell peppers and pineapple. Now if you've never used kombucha before as a marinade, you're in for a little surprise because it really works well as a marinade. It's very, it's acidic so that means that it will really tenderize your meat, whatever it is. You know, you can use beef or chicken or whatever and it really imparts some nice flavor. Now we're going to be adding some other things to our marinade sauce but it really works well. I'm Rockin' Robin and I'm going to show you how to make it right after this. So let's talk about our ingredients. Now I'm going to be using chicken thighs for this because I just like them better. They're more flavorful, they don't dry out and the difference is that with the chicken breast though it's much easier to cut into nice little chunks, right? So you'll have to work with this a little bit, cut out the excess fat like I did and then just cut it into chunks, you know, the best you can, not a big deal. We need to plan ahead with this recipe because we need to marinate our chicken or beef, whatever you happen to be using, for at least one to two hours or overnight. That would be the best. But today we're going to do one to two hours and that really works well. Now we said we're marinating this with kombucha. I just went to the store, I read the labels on them, made sure there were no natural flavors and things in there that shouldn't be and I picked out this one. They have a lot of flavors guys so, you know, pick a flavor that you think sounds good that's going to go with your dish. So I picked out ginger lemon for today because I'm doing the pineapple, it just seemed to be the right choice for me. All right, so we're going to start with our kombucha. Do yourself a favor, do not shake this up or you will not be happy because it has a lot of pressure. In fact, look at that, it's already trying to come up so be cautious when you open up your kombucha. All right, so we're going to take, uh-oh, look at that. Here we go, right on film. Going overboard. All right, we're going to take a cup of it out and boy, this stuff is alive. Look at that. All right, we're going to just toss that right in there and we're going to add some olive oil and I'm going to put about a third of a cup in there. I'm going to add a little bit of ground cumin, coconut, aminos, have you seen this before? Have you used this before? It's sort of like a soy substitute and you could also use soy sauce if you want or tamari sauce which is a gluten-free version of soy sauce so any of those will work and I'm going to add about a quarter of a cup, toss that in. I've got some fresh garlic here, I love fresh garlic in my marinades, just put some of that in there. Now when we're using the kombucha, the idea here is not that we're thinking we're adding probiotics to our dish because we're not because when you cook this and it's subjected to heat it's going to kill all that. Now we're just using it for the flavor and the tenderizing ability of it so I just want to make sure everybody understood that. Now we're going to add a little bit of maple syrup to sort of counteract all of the acidity and then if you want to add some heat to it I like to add just a touch of sriracha sauce which really kind of just adds a nice little touch to it and I'm going to add a nice pinch of salt to that and I'm just going to squeeze in like a little bit of lime here so I'm just going to squeeze some of that fresh lime juice in too. I like the fresh flavor of that. I'm going to take some of the marinade and put it in with the chicken and I'm going to save some of it to use on the vegetables in it so I don't want to cross-contaminate, that's why I'm just doing this separate. I just want to make sure that this is covered really well because remember we're going to go ahead and marinate this for at least an hour before we make our little kabobs. I'll cover it with some saran wrap and we'll pop it right in the fridge. I'm going to prep up the veggies for this now so I've got my zucchini here and you just want to cut it into chunks basically that's going to fit on your skewer and by the way skewers, I have skewers here, there they are, and what you want to do with these, these are wooden skewers, you want to soak them. I just placed mine right here in a ziplock bag because that was easier than trying to find a dish that was big enough to fit them in and soak them. You want to soak them for about 20 minutes, that way they won't burn and burn down your house. Okay, no I'm just kidding, but yeah you do want to soak them. I'm just going to cut these into chunks, now you can leave them this big, you can cut them in half, you can do whatever you darn well please. You don't want to make them too small because they cook up fairly quickly. Okay and then I'm going to take these, I'm just going to toss them into my marinade. For the bell pepper pretty much the same thing, you're just going to cut these off, get rid of the seeds and just cut this into pieces that will fit on the skewer. So I cut it into quarters and then I'm going to cut it into little pieces like this that I can just slide right on, so I'll cut that into thirds and then I'll just give that a stir. So while we're waiting for our chicken to marinate in the fridge in that beautiful kombucha marinade, now would be a good time to take a moment to hit that subscribe and like button and that way you can catch all my new videos every week. So we've marinated our chicken for about an hour and a half and now we're ready to assemble our kabobs. So I've got my sticks, I took them out of the water, now I'm going to show you how to, we're going to line them up and put them on the skewers. Now my pineapple chunks, I bought these already cut up, you know, came already, you can see it here, already cut up into chunks, made it just much quicker for me, I didn't have to cut up a pineapple which made it nice and if they're too big you can just slice them down a little bit. So that's what I'll probably do here with some of these because they're kind of big. Alright, so you just do pretty much whatever your dog on want, okay. Now you want to leave some part down here, you know, open so that you can hold it, turn it, cook it, whatever. Now with the chicken, here we go, let's just take a nice little chunk and you're just going to slide it on and hopefully it'll behave itself and stay on there. So you can just alternate, I don't want to cross contaminate, I got my hand in the chicken over there, I've got my veggies over here so I'm not going to place, you know, I'm not going to use that hand for putting it in the vegetables. So my left hand is for vegetables and my right hand is for chicken. I'm just a fanatic about that kind of thing. I think it's important, you know, I just don't like to have anybody get sick or, you know, not feel well. And you can stack chicken chunks, you know, if they're too small. Next comes some zucchini, bell pepper, and then we can finish with another pineapple. Perfect, right? So we're just going to continue with that until I get these all lined up and then we'll start cooking. So here's my setup. I have a couple of grill pans here. This one happens to be cast iron, oh boy, that's pretty hot. And then I have this other one here that's more of a non-stick. You can also do this outside on your barbecue if you want to. So what I did was I took the marinade that was in the vegetables and I poured some of it off into here so that I can use that to sort of baste with as we cook and I'm not going to, you know, contaminate the rest of the batch this way, you know, because I'm going to be touching chicken with this and everything else. So basically we'll just start laying these on and you can hear them sizzle. And we're just going to grill these up until they are done and like I said, I'm going to, you know, give a little splash to this on here. This marinade is really tasty. It also has a little maple syrup in it as you know and it's probably going to make it stick a little, but that's okay. I like the caramelization. And right now, like I said, it's making a lot of noise but I only have this on low and we just have to make sure that chicken gets done. All right, so I'm going to check these here. These guys are getting pretty charred. This section here is a little hot so I'm going to rotate these over. Looking good. They're not so much. These guys are getting there. Just rotate them around until that chicken gets done. We don't want it too hot so that it, you know, doesn't have a chance to cook to the inside. So cook these until the chicken is no longer pink inside in about 165 degrees Fahrenheit. So keep your temperature up a good medium high. That way you'll get a nice charring on your vegetables. And again, use an instant read thermometer and check your temperature of your chicken. Don't these kebabs look amazing? Look at this. Nice and charred up. Let's try one. Okay. Perfectly cooked. Love that. Man, that pineapple is sweet. Mm. Fantastic. I really like this marinade. So delicious. Everything is cooked just right. It's amazing. The vegetables aren't mushy. They're nice. They got a nice little crispness to them. And I'll put a chicken. Love that marinade. I think it would be better to go longer than an hour and a half for marinating though. You'll get more flavor into the meat. So definitely do at least, I would say four hours minimum. Overnight going to be dynamite. That's delicious guys. Hope you try it. Thanks for watching everybody. I hope you enjoyed this. If you did, leave me a comment down below. Let me know what you think. And if you'd like to subscribe to my channel, go ahead and click that subscribe button. Hit the like button and share the video. Thanks for watching and we'll see you next time.